Description

Ingredients

• 🐟 400 g white fish fillets (cod or halibut), cut into strips (14 oz) seafood Original: 🐟 400 g white fish fillets (cod or halibut), cut into strips (14 oz)
• 🍺 150 ml cold light beer (⅔ cup) Original: 🍺 150 ml cold light beer (⅔ cup)
• 🌾 100 g all-purpose flour (¾ cup) gluten Original: 🌾 100 g all-purpose flour (¾ cup)
• 🥄 5 g baking powder (1 tsp) Original: 🥄 5 g baking powder (1 tsp)
• 🧂 ½ tsp salt Original: 🧂 ½ tsp salt
• 🌶️ ½ tsp paprika Original: 🌶️ ½ tsp paprika
• 🌽 8 small corn tortillas Original: 🌽 8 small corn tortillas
• 🥬 150 g shredded cabbage (1 ½ cups) Original: 🥬 150 g shredded cabbage (1 ½ cups)
• 🥕 1 small carrot, julienned Original: 🥕 1 small carrot, julienned
• 🍋 30 ml fresh lime juice (2 tbsp) Original: 🍋 30 ml fresh lime juice (2 tbsp)
• 🥛 100 ml sour cream or Mexican crema (⅓ cup + 1 tbsp) dairy Original: 🥛 100 ml sour cream or Mexican crema (⅓ cup + 1 tbsp)
• 🌿 8 g fresh cilantro, chopped (2 tbsp) Original: 🌿 8 g fresh cilantro, chopped (2 tbsp)
• 🧄 1 garlic clove, minced Original: 🧄 1 garlic clove, minced
• 🛢️ Vegetable oil for frying
• 🌶️ Optional: hot sauce for serving

Preparation

• Make the batter: In a bowl, whisk flour, baking powder, paprika, and salt. Slowly add the cold beer and whisk until smooth. Set aside.
• Prepare the slaw: In another bowl, combine cabbage, carrot, lime juice, crema, cilantro, garlic, and a pinch of salt. Mix well and refrigerate.
• Fry the fish: Heat oil in a deep skillet. Dip each fish strip into the batter, then fry until golden and crispy (about 3–4 minutes). Drain on paper towels.
• Warm the tortillas: Lightly toast tortillas in a dry skillet or oven until soft and pliable.
• Assemble: Place a few pieces of fried fish on each tortilla. Top with cabbage slaw and optional hot sauce.

Total Time

Nutritional Value

Advice

Status

More from this category

Share & Print